Get marinating: Pull together your marinade and get it into a large resealable plastic bag. Chop the zucchini and squash into 1-inch cubes and throw them in. Give the bag a quick Shake 'n Bake-esque motion and set it aside for now.

Onward to sauce: Mise en place your sauce. Using a large skillet, saute your onion and garlic in olive oil until lightly browned. Into the pool go the sun-dried tomatoes, olives, capers, wine and a generous pinch of crushed red pepper. Stir it all together, turn off the heat and transfer the sauce to a bowl. Don't clean the skillet!

Grill time: Tongs perched, fire up the grill so it's nice and hot when you're ready (or feel free to use a grill pan). Find a friend and slide the marinated vegetables onto skewers. Cut the red onions in half and place them on the grill, turn them occasionally and let them char on the outside. Sit them in a bowl covered in plastic wrap to steam. Grill skewers until the squash goes tender, 5-6 minutes total.

Focus on the fish: Liberally season the fish with salt and pepper on either side and place it in the skillet. Return skillet to medium-high heat, cover and cook for 3 minutes per side. When the fish, cooked through and nicely browned, place the steaks on plates or a platter and pour the warm sauce over them. Kill the heat.

The big finish: Peel and slice the onions and toss with the de-skewered zucchini and squash -- season with salt and pepper. Gently tear your basil and scatter like leaves across the fish.

Aside: Pour yourself another glass of cold and crispy white. You deserve it. Why? Because dinner is served.